"This is an very flavorful recipe that works great for any special occasion, especially Thanksgiving." — Alan Dorchak
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cubed, day-old sourdough bread
1 1/2 pounds
bulk pork sausage
sea salt and pepper to taste
Golden Delicious apples - peeled, cored and diced
1 1/2 cups
toasted walnuts, chopped
chopped fresh sage
chopped fresh rosemary
chopped fresh thyme
chopped fresh parsley
fabulous... I have tried many many different dressing/stuffing recipes. This is by far the very best. I used Granny Smith apples
This is the most awesome dressing!!! This is the first time that I made a dressing from scratch, and though my husband is not a big fan of dressing... when I made this for thanksgiving '09, he loved it and said this is the one. (it's the only one he'll eat now.) And though I never buy fresh herbs, I used 1/3 the portion of dried and used a mix of walnuts and pecans. It's definitely worth the effort to make your own bread crumbs. If you're looking to impress anyone with an incredible dressing...."THIS IS THE ONE!!" (I can't say it enough!...WOW!!!)
I doubled this reciipe and glad I did! Was the best dressing I've ever made! Left out the liver, used Jimmy Dean Sage sausage and extra chicken stock & extra bread crumbs. Everyone raved about the flavor! This is definately a keeper. Double or triple the recipe, you'll definately want leftovers! I think it would even be better had I added Pecans!
I made this last Thanksgiving, it was a HUGE success! Everyone requested it for this Thanksgiving! Followed the recipe to the T.
I made Thanksgiving dinner for the first time yesterday for the inlaws and this dressing was AMAZING. The only thing I did different was use 1 package of corbread mix and included that in the 10 cups of bread. Not sure if that changed anything but I will def be making this again!
This stuffing was AMAZING! I am definitely making this for thanksgiving. Only note: I made a 1/4 of the recipe and did not decrease the cooking time, so it was a little drier than traditional stuffing. I actually liked it drier (my husband wished for it to be a little more moist), but I might increase the amount of stock and keep and eye on it when I make it for thanksgiving. I also used pre-packaged bread crumbs.
I have used this Recipe for a couple of years. I love it. The one tweak I make is to use ground turkey instead of pork sausage. Awesome!!!
I made this for Christmas dinner, increased the recipe by 50% (except for the butter) and so increased the cooking time somewhat. All my guests raved about this dressing. My husband told me, "I wouldn't be disappointed if you made this dressing for every holiday dinner for the rest of our lives." Definitely going in my box of favorite recipes to use again and again. Thanks a TON, Alan!
* Percent Daily Values are based on a 2,000 calorie diet.
Sausage, Apple, and Cranberry Dressing
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 164
This stuffing blends sausage, turkey liver, fruits, and veggies.
See how to make a tangy cranberry and mustard-based vinaigrette.
This no-cook sauce is like a delicious seasonal fruit salad.